Skinny French Toast and Fattening Cinnamon Rolls

I love French Toast and Apple French Toast , but just can’t eat that stuff every day. We used to eat French toast growing up for dinner a few times because that was one of the things dad cooked. Since mom worked evening/nights 5 days a week, dad often watched us after school. Aside from Chef Boyardee, grilled cheese, Campbell’s soup and Kraft mac and cheese, this is one of the things I remember for our evening meal.

1. Heat your griddle to 300 degrees or a large skillet on the stove to medium heat.

2. In a casserole 9×13 pan or pie pan or any shallow dish, combine the eggs, skim milk, cinnamon, vanilla and brown sugar. Whisk together with a fork.
3. Dip the bread into the pan and let it soak on each side about 30 seconds.
4. Remove bread from the milk mixture and cook on each side about 2-3 minutes. It should be golden brown.
5. Serve with syrup, powdered sugar or fruit.

Money Saving Mom has a recipe for cinnamon rolls and even though I love the ones on here, why not try a new recipe? I don’t have enough people to do a side by side taste test of 24 cinnamon rolls total – but these taste really really similar. So, if you don’t have bread flour on hand, these would work great. I thought they were delicious and I bet that some icing would just be yummy! The cinnamon roll recipe here has a cream cheese frosting recipe. I love them with or without.

1. Throw the dough ingredients into your bread machine and hit the “dough” cycle. Remember to check during the first kneading. I needed 1/4 cup more flour for the dough to come together.
2. Melt the 1 Tb. butter and combine the cinnamon and brown sugar together as well as cloves if you are using those. It gives the cinnamon rolls a nice extra flavor.
3. Preheat oven to 325 degrees. Roll out the dough into a large rectangle about…. 12″x16″ or so. Brush the melted butter on the dough except the top 1/2″ Sprinkle the cinnamon mixture and press flat into the dough.
4. Roll up the dough into a roll with the long side facing you. Seal the dough at the end. I usually pinch it a little here. Divide into 12 rolls.
5. Put the rolls in a greased 9×13 or in 2 – 8″ or 9″ round cake pans. Bake 20 minutes.
6. Drizzle with icing or just eat warm.

There was no need in this recipe for a second rise. Usually my recipes call for one, but this one didn’t and worked just fine.